The BEST Potato-Leek Soup with All the Fixins
This potato leek soup hits the spot! It is creamy, filling, and packed full of flavor- perfect for a cold winter day.
Equipment
- 1 soup pot or dutch oven
- 1 potato masher
Ingredients
- 3 Tbsp olive oil
- 6 leek stalks, chopped
- 1/2 tsp pepper
- 1 tsp salt
- 1/2 tsp garlic powder
- 3/4 tsp thyme
- 2 bay leaves
- 9 Cups chicken stock
- 2.5 lbs potatos, chopped (7-8 medium sized potatoes)
- 2 Cups half and half
Instructions
- First, chop the bottom end off your leeks. Then, chop at the top just where the stalk turns to green leaf. Cut the leeks in half and wash thoroughly, fanning the leaves under running water to remove all the dirt. Chop the leeks.
- Sautee the leeks in 3 Tbsp of oil.
- Once leeks are soft and some are golden brown, add the chicken stock, chopped potatoes, and seasonings. Let simmer for 20 minutes, or until the potatoes are soft.
- Using a potato masher, carefully and gently mash the potatoes, leaving some in small pieces. Periodically give it a stir to check the consistency. Continue Mashing until the soup is thick and creamy, with some small pieces of potato left.
- Once the soup is your desired consistency, add the half and half. Stir and let simmer 5 minutes.
- Serve warm and don't forget the toppings!
Notes
- To make this dairy free, substitute Cashew or Almond milk for the half and half.
- If you do not have a potato masher, you can transfer the potatoes carefully to a bowl from the soup and mash with a fork before adding back in. If you do this, turn the burner off and let it cool for ten minutes before ladling out the potatoes to reduce the risk of a burn.